Shakshuka Danish Recipe

Roast the Tomatoes

Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Roast for about 20-25 minutes until soft and slightly caramelized.

Sauté the Vegetables

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5-7 minutes until soft. Add the minced garlic and cook for another minute.

Add Spices and Tomatoes

Stir in the cumin, paprika, salt, and black pepper. Add the roasted tomatoes to the skillet, breaking them up slightly with a spoon. Simmer for 5 minutes to blend the flavors.

Add Eggs

Make small wells in the tomato mixture and crack the eggs into each well. Cover the skillet and cook for about 5-7 minutes until the eggs are set to your liking.

Finish with Feta and Cilantro

Sprinkle the crumbled feta cheese and chopped cilantro over the shakshuka. Serve hot with bread or pita.